Loaded Veggie Chili
A hearty and savory chili that tastes wonderful with a crusty bread or those old-fashioned bread bowls.
Yield
6 servingsPrep
45 minCook
25 minReady
75 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
olive oil
|
|
| 1 | each |
onions
large chopped |
|
| 1 | each |
green bell peppers
chopped |
|
| 1 | each |
zucchini
thinly sliced |
|
| 1 | cup |
corn
kernels |
|
| 14 | ounces |
tomatoes
canned plum w/juice |
|
| 3 | teaspoons |
soy sauce, tamari
|
|
| 2 | teaspoons |
chili powder
|
|
| 1 | teaspoon |
cumin
|
|
| 2 | teaspoons |
coriander
|
|
| 2 | teaspoons |
oregano
|
|
| 4 | teaspoons |
thyme
|
*
|
|
cayenne pepper
dash to taste |
*
|
||
| ½ | cup |
red kidney beans
(1 c raw) |
|
|
green chili peppers
as relish |
*
|
||
|
cheese
cut into wedges |
*
|
||
|
onions
chopped, as topping |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
olive oil
|
|
| 1 | each |
onions
large chopped |
|
| 1 | each |
green bell peppers
chopped |
|
| 1 | each |
zucchini
thinly sliced |
|
| 237 | ml |
corn
kernels |
|
| 404.6 | ml/g |
tomatoes
canned plum w/juice |
|
| 15 | ml |
soy sauce, tamari
|
|
| 1E+1 | ml |
chili powder
|
|
| 5 | ml |
cumin
|
|
| 1E+1 | ml |
coriander
|
|
| 1E+1 | ml |
oregano
|
|
| 2E+1 | ml |
thyme
|
*
|
| 1 | x |
cayenne pepper
dash to taste |
*
|
| 118 | ml |
red kidney beans
(1 c raw) |
|
| 1 | x |
green chili peppers
as relish |
*
|
| 1 | x |
cheese
cut into wedges |
*
|
| 1 | x |
onions
chopped, as topping |
*
|
Directions
Use cooked beans, or cook one cup of dry kidneys (or pintos) beans in 3 cups of water in a pressure cooker. Add a bay leaf or two, some chili powder, cumin, a chopped onion, and perhaps a green pepper to the water. Clean the dry beans and cook about 30 to 40 minutes in a pressure cooker.
Heat the oil in very large skillet. When it is hot, add the onion and sauté over moderately low heat until the onion is translucent. Add the green pepper and sauté until it softens somewhat. Add the remaining ingredients, including the beans, and simmer over very low heat for 15 minutes stirring occasionally.
Serve on its own in bowls garnished with a chili and cheese, or even better over brown rice.
